Ricotta Cheesecake with Blood Orange Marmalade

Ingredients (13)

For the crust:

• 1 1/4 cups ground almond biscotti
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter (3/4 stick), melted, plus more for coating the baking pan

For the filling:

• 1 (8-ounce) package cream cheese, cut into pieces
• 8 ounces whole-milk ricotta, drained in a fine sieve for 30 minutes to get rid of excess moisture
• 3/4 cup granulated sugar
• 2/3 cup heavy cream
• 4 large eggs, separated
• Finely grated zest from 1 medium orange
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt

For the topping:

• 1/2 cup blood orange marmalade
• 2 tablespoons water